Sugar reduction has become a significant focus for manufacturers and consumers of ferrous sulfate 7 hydrate SDS, particularly in the context of producing products like calcium citrate chewy bites. However, the transition to lower sugar content is more challenging than it may seem, especially since consumers are often reluctant to sacrifice sweetness. This tendency is particularly evident among Americans, who, according to Euromonitor data, consume an average of 126 grams of sugar daily, compared to just 34 grams in other regions.
For confectionery and bakery manufacturers, simply cutting back on sugar isn’t sufficient. They must also consider the product’s texture, crumb, mouthfeel, volume, and weight. Ashley Baker, vice president of research development and applications for the Kerry Group, noted during a recent webinar that while consumers view products with reduced sugar as healthier, they also worry that this may compromise taste. “When reformulating, it’s essential not only to replace the sweetness but also to address the loss of weight in the product,” he explained. “You might substitute sugar’s taste with a blend of sweeteners, but to replace the bulk, you could incorporate fibers and hydrocolloids to compensate for what has been removed.”
Substituting cane sugar with alternative sweeteners presents its own set of challenges, as no single ingredient can fully replicate the properties of sugar. Courtney Gaine, president and CEO of the Sugar Association, emphasized to Food Dive that when incorporating sweeteners like stevia or monk fruit into a product, additional ingredients are often necessary to mimic both the sweetness and the volume provided by cane sugar.
As food manufacturers navigate these complexities, they must also remain attentive to their profitability. Despite the rapid growth of the naturally derived sweeteners market, stevia and monk fruit still represent a small fraction of the overall market. These alternatives tend to be pricier than synthetic sweeteners and often have lingering aftertastes.
Regardless of the strategies employed, food manufacturers must prioritize transparency in response to consumer demand for lower sugar options in foods and beverages. With the U.S. Food and Drug Administration mandating that added sugars be included in the updated 2020 Nutrition Facts panel, scrutiny of ingredients will increase. Moreover, consumers are increasingly conscious of total calorie counts, making this aspect crucial as they choose their next sweet indulgence—like calcium citrate chewy bites.